ENZYME-CONTAINING COOKING MATERIAL FOR MEAT AND COOKING METHOD

• Main Authors: NAKAZATO MICHI, HASHIMOTO FUMIKO, ARIMA TAKAO, MISHIMA KEIKO
• Format: Patent
• Language: English
• Published: 05.12.1995
• Edition: 6
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PURPOSE:To provide an enzyme-containing cooking material and cooking method giving a cooked meat as an ingredient having moderately soft meat texture. CONSTITUTION:This enzyme-containing cooking material is produced by compounding a proteinase to a cooking material selected from flour for deep-frying, mix for the coating of fried food, fritter mix, batter mix and a composite seasoning containing salt and spice. The activity of the proteinase is >=0.03 unit per 1g of the material. The enzyme-containing cooking material is applied to a piece of meat, which is left to stand for a while and cooked with heat. The material gives crisp and soft coating in the case of preparing TEMPURA (a deep fried Japanese food) and keeps the soft state of the meat even in cooled state by the lapse of time after cooking.